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Macaroni and cheese without mustard?

  • l
  • Lee Jan 5, 2005 10:53 PM
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Almost every recipe I have ever seen for macaroni and cheese says to add powdered mustard. Who can give me a yummy recipe without any??

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  1. Baked Rigatoni with Bechamel, Prosciutto, and Fontina

    Before you start doing this, put on a big (6 qts) pot of water to boil. Then butter or spray a 2 qt or 13 X 9 inch baking dish. Preheat the oven to 425 F.

    Bechamel Sauce

    1 stick unsalted butter
    1/2 C plus 2 Tbsp flour
    1 quart whole milk, at room temperature
    Fresh nutmeg, salt, and pepper to taste

    The Rest

    1 C or more grated fontina
    1/4-1/2 lb. thickly sliced prociutto, julienned
    1 lb. dry rigatoni

    In a 2 qt saucepan, melt butter over medium heat. Add the flour and whisk until smooth. While stirring, allow to cook slowly for a few minutes to cook out the raw flour taste.

    Add the milk while whisking steadily to prevent lumps. Allow to cook, stirring often, until the sauce coats the back of a spoon.

    Season to taste with nutmeg, salt, and pepper. Be generous with the nutmeg and stingy with the salt. Remember you are adding prosciutto next.

    Add fontina and prosciutto and stir until the cheese is melted. Taste and correct seasonings.

    When the water boils put in the rigatoni and cook for 5 minutes.

    Drain the pasta well, add it to the sauce, stir, and put it into the baking dish. Sprinkle the rest of the cheese on top and place it in the oven for 25 minutes or so.

    To give credit where it's due, I got this recipe from the Giada di Laurentiis show on Cooking Network.

    It's really good!

    1. c
      culinary nerd

      Why do you need a completely different recipe? If there is a seasoning or spice you don't like, don't use it! The mustard is there to flavor it, not to give it structure or anything like that. It is unecessary, so leave it out.

      Or replace it with something that you like that you think would taste good in the cheese sauce.

      2 Replies
      1. re: culinary nerd

        Yes, totally agree that mustard is an optional ingredient. If you like the recipe, just omit the mustard and no harm done. Other spices one might consider depending on cheese and sauce profile: cayenne, nutmeg, garlic powder, paprika, chili powder.

        1. re: Carb Lover

          I have used a recipe (so good I "borrowed" the cookbook), that called for a 1/2 teaspoon of curry powder..Just added flavor, not heat...

          Link: http://www.bistrodraw.com

      2. I do not like mustard in macaroni and cheese either. For my macaroni and cheese, I use a regular jack cheese, an aged jack cheese, chedder, a bechamel with farm fresh milk, roasted orange peppers, roasted red jalapeno peppers, roasted corn, elbow macaroni, and a good bit of cayenne. I also top the dish with fresh bread crumbs and bake till golden and bubbly.

        1 Reply
        1. re: Nancy

          Given the confusion of names, from now on, I'm changing mine to Nancy S., since Nancy seems to be a popular choice.